Lemon and Fennel Chicken

This elegant dish is simply and flavorful. The lemon slices add lots of flavor, but you probably don't want to eat them!

1 lb chicken breasts, cut into bit-sized pieces
2 cups thinly sliced fennel
2 tbsp olive oil
salt and pepper
1 pint grape or cherry tomatoes
2 lemons, sliced

Heat a large skillet to medium high and mist with olive oil cooking spray. Cook chicken 5-8 minutes, tossing frequently and seasoning with salt and pepper. When chicken is almost totally cooked through, remove from skillet and set aside.

In the same pan, pour in 1 tbsp olive oil and add fennel. Cook 4-5 minutes, season with salt and pepper, then add rest of the olive oil, tomatoes and lemon slices. Cook another two minutes, reduce heat and add chicken.

Grilled Tofu Satay

This is a great dish to serve at a party where there are vegetarians and carnivores alike. Use skewers for easy eating!

2 blocks extra firm tofu

1/4 cup soy sauce

1 tbsp sriracha

satay:

1/2 cup coconut milk

1 tbsp soy sauce

1/2 tsp cayenne pepper

2 tbsp peanut butter

2 stalks green onions, chopped

Drain excess water from tofu, then cut into quarters lengthwise. Place in a resealable bag and add soy sauce and sriracha. Let marinade 12-24 hours. Heat grill or skillet to medium high and oil surface well. Cook 5-7 minutes per side.

To make satay, heat a very small pot to medium and pour in coconut milk and soy sauce. Once it begins to simmer, add cayenne pepper and slowly whisk in peanut butter. Reduce heat and let the sauce simmer until thick. Sprinkle in green onions.

Mushroom Picatta

Picatta is one of our favorite dishes, but it is typically made with large amounts of butter and breaded chicken. This version curves the lemony-caper sauce craving without the exorbitant amount of fat and carbs.


8oz portabello mushrooms, sliced
2 or 3 medium zucchini
juice of 1 lemon
1 tbsp butter
2 tbsp capers

Cut zucchini in half and scoop out soft insides. Slice remaining zucchini into thin strips and place in a colander. Sprinkle several teaspoons salt over the zucchini and toss. Let sit at least 30 minutes, then rinse. This will help pull the excess moisture out of the zucchini.
Heat a large skillet to medium high and spray with olive oil. Add mushrooms and cook until tender, 4-5 minutes. Pour in lemon juice, capers and butter. Cook 2 more minutes, then add zucchini. Toss frequently and serve once zucchini is warm.